Fillet, wings and thighs - this is not the only thing that is delicious in chicken. Chicken hearts are not often used in cooking. But from the hearts you get simply amazing dishes, especially if you combine them with mushrooms.
Selection and preparation of ingredients
It’s best to use chilled hearts rather than frozen hearts — they are tastier and fresher.. Since this product is quite tough, it must be soaked for 1 hour in water or milk. Then it remains only to clear the films and blood. After, you can start cooking.
Did you know? Chicken hearts are suitable for athletes and people who care about their weight. They are easily digested and contain methionine, which helps the liver remove excess fat.
Recipe for chicken hearts with champignons
The secret of any tasty dish is in the right combination of ingredients. Champignons and chicken hearts are just such.
Chicken hearts with mushrooms stewed in sour cream
1300 g 25-30 minutes
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
To prevent hearts from being hard, they should cut an oblong vein. Then the product should be washed under running water.
Add vegetable oil to the pan. While it is heating, chop the onion in any shape, but not strong coarsely. Fry the onion until golden.
Slice the mushrooms. As soon as the onion becomes golden, add them to the pan. Mix well and let the mushrooms stew until soft, about 2 minutes.
Then add chicken hearts to the pan, as well as salt and pepper to taste. Cover and simmer over low heat for 10 minutes.
Then remove the lid and turn on medium heat so that the excess liquid boils away, 10 minutes will be enough.
Add finely chopped garlic and sour cream to the dish, mix thoroughly. Cover again and cook for 5 minutes over low heat.
To prevent hearts from being hard, they should cut an oblong vein. Then the product should be washed under running water.
Add vegetable oil to the pan. While it is heating, chop the onion in any shape, but not strong coarsely. Fry the onion until golden.
Slice the mushrooms. As soon as the onion becomes golden, add them to the pan. Mix well and let the mushrooms stew until soft, about 2 minutes.
Then add chicken hearts to the pan, as well as salt and pepper to taste. Cover and simmer over low heat for 10 minutes.
Then remove the lid and turn on medium heat so that the excess liquid boils away, 10 minutes will be enough.
Add finely chopped garlic and sour cream to the dish, mix thoroughly. Cover again and cook for 5 minutes over low heat.
If desired, the dish can be made more tender. In this case, it is better to replace vegetable oil with butter.
Oven baked chicken hearts with champignons
500 g40–45 min.
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
Clean the hearts of the films and add them to a preheated pan.
Fry for 10-15 minutes. In the process of roasting, add salt and pepper to taste, as well as sun hop.
Then shift the hearts into a baking dish.
Rinse the mushrooms thoroughly and cut them into plates. Lay them on top of hearts.
Then peel and chop the onion. Pour it over mushrooms. Pre-fry the onions is not necessary, but if this is done, it will be softer, 1-2 minutes. will be sufficient.
Slice the bell pepper in strips and put it on top of the onion.
Cheese should be grated and mixed with mayonnaise. Distribute the resulting sauce on top of vegetables.
Preheat the oven to 190-200 ° and cook the dish for 30 minutes.
Clean the hearts of the films and add them to a preheated pan.
Fry for 10-15 minutes. In the process of roasting, add salt and pepper to taste, as well as sun hop.
Then shift the hearts into a baking dish.
Rinse the mushrooms thoroughly and cut them into plates. Lay them on top of hearts.
Then peel and chop the onion. Pour it over mushrooms. Pre-fry the onions is not necessary, but if this is done, it will be softer, 1-2 minutes. will be sufficient.
Slice the bell pepper in strips and put it on top of the onion.
Cheese should be grated and mixed with mayonnaise. Distribute the resulting sauce on top of vegetables.
Preheat the oven to 190-200 ° and cook the dish for 30 minutes.Video recipe
Oven baked chicken hearts with champignons
Important! Chicken hearts can be made even juicier. To do this, marinate them for half an hour in soy sauce before cooking.
Chicken hearts with champignons in a slow cooker
1 kg1.5 hours
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
- Rinse and cleanse the hearts of veins and films.
- Finely chop the onion and put in the bowl of the multicooker, after pouring vegetable oil into it. Cook in frying until the onion is soft.
- Then add hearts to the multicooker. Cook without changing the mode until the hearts become a uniform light brown color.
- Cut mushrooms into small arbitrary pieces. Add them to the onions and hearts and cook for 5 minutes.
- Salt and pepper. If the dish looks dry, then add a little water.
- Close the lid of the multicooker and turn on the "Extinguishing" mode for an hour. About a few minutes before cooking, add the garlic. If desired, you can put sour cream or herbs.
Did you know? Chicken hearts are a real vitamin cocktail. This product contains: vitamins A and B, copper, phosphorus, calcium, amino acids, zinc and iron.
Chicken hearts go well with champignons. From these ingredients, you can prepare both individual dishes and side dishes. It is not only tasty, but also healthy.
